Blue Ginger (executive Chef Ming Tsai)


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Ming’s Tea-Smoked Salmon & Beef Carpaccio with Fresh Wasabi Emulsion. There's also an Avocado salad dressed in lemon juice. Ming’s Tea-Smoked Salmon & Beef Carpaccio with Fresh Wasabi Emulsion. There's also an Avocado salad dressed in lemon juice.
Ming’s Tea-Smoked Salmon & Beef Carpaccio with Fresh Wasabi Emulsion. There's also an Avocado salad dressed in lemon juice.
Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth
Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth
Chef Ming Tsai's Signature Dish! Sake-Miso Marinated Alaskan Butterfish with Wasabi Oil, Soy-Lime Syrup, Seaweed Salad and Vegetarian Soba Noodle Sushi. The Green Roe on top of the Butterfish was marinated in Wasabi! Chef Ming Tsai's Signature Dish! Sake-Miso Marinated Alaskan Butterfish with Wasabi Oil, Soy-Lime Syrup, Seaweed Salad and Vegetarian Soba Noodle Sushi. The Green Roe on top of the Butterfish was marinated in Wasabi! Chef Ming Tsai's Signature Dish! Sake-Miso Marinated Alaskan Butterfish with Wasabi Oil, Soy-Lime Syrup, Seaweed Salad and Vegetarian Soba Noodle Sushi. The Green Roe on top of the Butterfish was marinated in Wasabi!
Chef Ming Tsai's Signature Dish! Sake-Miso Marinated Alaskan Butterfish with Wasabi Oil, Soy-Lime Syrup, Seaweed Salad and Vegetarian Soba Noodle Sushi. The Green Roe on top of the Butterfish was marinated in Wasabi!
Hawaiian Big-Eye Tuna Poke with Crispy Sushi Rice Cake and Watercress-Tosaka Salad. The Tuna Poke had a very strong, overwhelming Fish sauce taste. Hawaiian Big-Eye Tuna Poke with Crispy Sushi Rice Cake and Watercress-Tosaka Salad. The Tuna Poke had a very strong, overwhelming Fish sauce taste.
 
Photos 1 - 41 out of 41 | Back to Albums
Description: Hidden in the Boston suburb of Wellesley, MA, USA.. Taiwanese-American Ming Tsai and his mother Polly Tsai opened Blue Ginger in 1998. Ming quickly garnered a James Beard award, and celebrity chef status with his television cooking show, "Simply Ming". Zagat's Boston considers Blue Ginger the second most popular restaurant in the GBA. Chef Ming Tsai's style is Chinese/Asian Fusion. I enjoy his style of using Eurpoean techniques and ingredients but fusing in Asian flavor profiles into his dishes. This was the winning strategy that enabled him to beat Iron Chef Bobby Flay in a Duck battle in 2006.
Location: Wellesley (Greater Boston Area), MA, USA

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